Joanna Keppel’s name is synonymous with exclusive private cheffing services designed to create memorable dining experiences in exceptional Central Otago places.

“In 2024, I rebranded to my name to Joanna Keppel Private Chef, focusing on what brings me joy—working closely with clients in incredible locations including exclusive private lodges. The connections I make with local people, visitors and creative entrepreneurs inspires me to offer world-class cuisine and deliver superb, personalised service. It’s immensely rewarding to exceed their expectations.”

Joanna’s cooking style is centred on the artful use of New Zealand’s seasonal and locally sourced ingredients handpicked to enhance her dishes.

“I shop for and select only the finest, freshest ingredients. I aim to reflect our rich culinary heritage and support regional sustainability, sourcing exceptional products like Southland’s Leeland’s Lamb, Fiordland’s Fare Game wild venison, West Coast whitebait and Wānaka’s Alpine Fresh greens.”

From Ohau Farms Wagyu beef with spiced pinot syrup to Mediterranean inspired spreads, luscious salads, authentic Portuguese custard tarts and handmade brioche Joanna’s private clients enjoy an array of exquisite dishes customised to their specific tastes and requirements.

“Creating an outstanding tailored experience with each meal is my priority. I feel blessed to work in this beautiful region which is abundant with exceptional ingredients and provisions that allow me to craft truly unforgettable dining moments.”